- 1 lb potatoes, peeled, diced
- 1/2 onion, minced
- 1/4 lb bacon, diced
- 1/3 cup dry white wine
- sea salt and cracked black pepper
- 1/2 lb reblonchon cheese
- Preheat the oven to 350 F.
- Boil the potatoes in salted water until tender, about 15 minutes.
- Drain and set aside.
- Heat a large skillet. Add the bacon and saute 3 minutes. Add the onion and saute 6 minutes more. Add the potatoes and the wine. Season with salt and pepper.
- Cook 10 minutes, stirring occaisionally.
- Remove the heat and place half the mixture in a baking dish. Sprinkle with half the cheese. Repeat.
- Bake for about 15 minutes, or until the cheese is golden and bubbling. Serve.